How To Make Cabbage Egg Drop Soup
Take a sip of this thick and creamy egg drop soup! It’s loaded tender cabbages and flavorful seasonings of ginger, garlic, and more for an umami-rich dish.
Serves:
Ingredients
- 1tbspolive oil
- 1small white onion,peeled, diced
- 3garlic cloves,minced
- 8cupsvegetable stock,or chicken stock
- 1small Napa cabbage head,roughly chopped
- 1tspground ginger
- ¼tspwhite pepper
- 3eggs,whisked
- 2tsptoasted sesame oil
- green onions,thinly sliced, optional topping
Instructions
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Heat the oil in a large stockpot over medium-high heat, then add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 to 2 more minutes until fragrant.
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Add in the stock, chopped cabbage, ground ginger, white pepper and stir to combine. Continue cooking until the mixture reaches a simmer.
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Reduce heat to medium. Cover and simmer for 10 minutes, until the cabbage has completely softened.
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While the soup is still simmering, continuously stir the soup round and round, creating a circular motion.
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Use other hand to slowly drizzle in the whisked eggs. The eggs will cook instantly in the hot broth.
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Stir in the sesame oil until completely combined. Season with salt and pepper or extra sesame oil.
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Serve warm, garnished with green onions, and enjoy!
Nutrition
- Calories: 88.66kcal
- Fat: 6.15g
- Saturated Fat: 1.26g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.12g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 4.77g
- Fiber: 1.48g
- Sugar: 2.00g
- Protein: 4.63g
- Cholesterol: 79.98mg
- Sodium: 147.55mg
- Calcium: 140.10mg
- Potassium: 336.23mg
- Iron: 1.42mg
- Vitamin A: 279.06µg
- Vitamin C: 49.44mg
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